1 c. dry lima beans
1 c. canned tomatoes
1 c. potatoes, diced
1 onion, cut fine
1 c. carrot, diced
1 c. celery, diced
2 tbsp. butter
4 tbsp. flour
1 1/2 tsp. salt
4 tsp. pepper
1 qt. water

Soak lima beans in 2 quarts of water for 1 hour. Cook until almost tender. Add the vegetables and seasonings until vegetables are done. Melt butter; add flour and brown. Add to the soup and stir until well blended. Boil for about 5 minutes.